Pickled Liverwurst
This Northern and Eastern European sausage is also a welcome appetizer, sliced with a pickle or mustard on top, spread on a cracker as pickled liverwurst.
Pin Recipe
Facebook
Servings: 2 people
Ingredients
- 4 ounces liverwurst
- 1 cup vinegar
- 1/2 cup water
- 2 cloves
- 2 bay leaves
- 6 black peppercorns
- 1/4 onion sliced
Instructions
- Clean and sterilize the glass jar(s) as you would do for any pickled vegetable or fruit you make. There are various methods out there.
- I prefer the oven method. Place the cleaned jars on a baking sheet and place in an oven that has been heated to approx. 275 degrees F. Leave in the oven for 10 minutes by which time the jars should be completely dry. Allow them to cool. (Note 1)
- Cook the lids in boiling water for about 10 minutes and cool as well.
- Slice the liverwurst, nice and thick, about 1/2-inch. If you slice it too thin it may fall apart while floating in the liquid.
- Bring water, sliced onion, peppercorns, bay leaves and cloves and cook for a few minutes. Turn off the heat and add the vinegar. Allow to cool completely.
- Poor a little bit of the water-vinegar mixture in a jar, add the sliced liverwurst and add the remaining of the water-vinegar mixture. Make sure the liverwurst is submerged.
- Close jar and place it in the fridge. (Note 2)
- Wait for at least 3-5 days, before you enjoy the pickled liverwurst. The longer you wait the more flavor it will have.
Notes
- Do NOT add cold food to hot jars, or hot food to cold jars. Glass is not very flexible in that respect, the jar may break or even shatter.
- Always use clean utensils to take the slices out of the jar. You don't want to contaminate the jar when you store it away again for a couple of days or weeks.
Nutrition
Calories: 214kcal | Carbohydrates: 2g | Protein: 8g | Fat: 16g | Saturated Fat: 6g | Sodium: 494mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Tried this recipe? Tag me Today!Mention @agourmetfoodblog on Instagram